Things to know about Dal Tadka Recipe
Looking for the soul comforting food in India? It’s Dal Chawal!
Any household in India can’t do without Dal Chawal. It is a staple food that one can have every single day. A plate full of rice, topped with savory Dal, is a dish straight from heaven.
The Indian Traditional Tempered Lentil Broth from Punjab – Dal Tadka is a dish made with pigeon pea and red lentils. It involves cooking the lentils and then seasoning them with a smoky tempering, also known as Tadka in Hindi. It is a simple recipe that you can enjoy with hot rice or Indian flatbread. Since no North Indian meal is complete without Dal, it is very prevalent and frequently made. There could be several variations of Dal Tadka depending upon the lentils that you use. But traditional Dal includes pigeon pea.
Tasteful Indian Traditional Tempered Lentil Broth from Punjab. Authentic Recipe of Dal Tadka.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Lentils
- ½ cup Pigeon Pea Lentil – Pigeonpea – Red Gram – Gungo Peas Split, husked
- ½ cup Red Lentil
- ½ cup Onion Chopped
- 1 cup Tomato Chopped
- 1 tsp Fresh Ginger Root Chopped
- ½ tsp Salt
- ½ tsp Garam Masala
- ½ tsp Turmeric Powder – Curcuma Powder
- 2½ cups Water
Tempering
- 3 tbsp Oil
- 1 tsp Cumin Seeds
- 5 pcs Garlic Chopped
- 3 pcs Red Chili Seeds removed
- 1 pinch Asafoetida
- ½ tsp Red Chili Powder
Instructions
Lentils
- Rinse the lentils nicely and pour them into a pressure cooker. Also, add chopped onions, green chili, tomatoes, and ginger.
- Add turmeric powder and mix everything nicely in the pressure cooker.
- Cook the lentils for up to 8 whistles so that they become soft. Once the cooker cools down, take the lentils out. Mash them with a spoon or fork and keep them aside.
- Add water to the lentils to adjust the consistency and bring them to heat. Add Garam Masala powder, salt, and coriander leaves. Boil it for a few minutes and remove it from the heat.
Tempering
- To prepare the tempering, add some oil to a pan. Then add cumin seed and let it crackle.
- Next, add red chilies, garlic, and asafoetida. Sauté until the garlic turns brown.
- Now pour the tempering over the lentil and mix it well. Garnish it with coriander leaves.
- Serve the Dal Tadka hot and serve with plain rice. Enjoy the classic combination of Dal Chawal.
— Specific Atributes of This Recipe:
Nutrition
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